Condensed Cream of Chicken Soup

This is one of my favorite “base” recipes. I keep it on hand to use in a number of different dinners. I found this recipe on food.com when I was trying to convert one of my recipes into a gluten free dish. This yields the equivalent of a 10.75 oz can.

  • 2 oz boneless chicken (any kind of pieces)
  • 3 tbsp butter
  • 1 cup milk
  • 7 tsp of cornstarch or potato starch
  • 1 chicken bouillon cube ( I use HerbOx seasoning packets- 1 packet = 1 cube)

Finely chop chicken and place in a small saucepan with the butter. Cook over a medium heat until the chicken is tender- approx 5 minutes

Using a cup combine the remaining ingredients and stir to dissolve the starch (if using a bouillon cube make sure the cube is totally smashed). Add mixture to the pot.

While stirring bring the pot to a boil and allow the mixture to thicken.

Some of the recipes I will post that I use this in is a pot pie recipe, Swiss Chicken recipe or even a tater tot casserole. I usually omit the chicken since I am normally using it in a chicken recipe. If you have a recipe calling for cream of mushroom soup you can replace the chicken with mushrooms. My family doesn’t do mushrooms but I have heard this works well and tastes wonderful.

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3 thoughts on “Condensed Cream of Chicken Soup

  1. Katrina

    Thanks! I have been trying another recipe for cream of mushroom soup because my husband is lactose intolerant and it was pretty bland. I will have to try this and see if it tastes any better.

    Reply

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